Deboning a Turkey - the Long Version

[Music]

good morning this morning i'm going to show you how to debone

a turkey why would you want to debone a turkey well the

thickest part of the turkey are the legs and thighs

by the time the leg and thigh are thoroughly cooked

the breast has likely dried out and become

well nasty we don't want that to happen so that's why we're going to devote the turkey um there are some other really

good reasons for doing that you get a nice this is introduce you

and bertha say hi to everyone this is bertha she's 13 pounds and she's our victim today so the other reason why you

want to do that is because a flat even

turkey is going to cook evenly and when you have an evenly cooked turkey

you have a nicely a nice turkey that everyone will enjoy so that's why we're

going to do that and the other good thing about doing that is that it's really easy to slice

and it presentation is lovely you can slice it at the table if you want it's not going to be fighting with you just

slice and go okay so first things first

gloves please wear gloves and i'm going to just kind of wipe my glove off a little bit

here i have plenty of towels that's also a good idea to have that

let's talk about knives we have scissors this little guy

chef's knife small french knife and the most important one which is the

boning knife and it's important to have your knives sharp so we're going to

sharpen them

i sharpen my knives quite frequently

oops

we're gonna leave the scissors alone okay put this aside

knives over here scissors over here

sometimes a turkey the turkey mature person will put a nasty

plastic it's called a hawk device to keep the legs together

i always remove that i like to do whatever i want to do with my legs including play with them so

to take it off you just open up here and move bertha

over here so you can see just move her and take that and you just take your scissors and cut it and it comes right

out and i'll be right back we're going to oh no actually we could do like this

okay so first thing i'm going to do is i'm going

to take off the wings the reason why i'm going to do that

is because i want to cook them separately and it just makes it a little bit easier to deal with so

with the wing you want to look for the socket you can feel around for it it's the same thing

as sucking on your arm pretend that you're looking at your arm and you can actually go like this

and you'll hear a pop and you can feel it

about here and that's where you should start cutting

and you want to look for that ball and there's the ball right there

one

a little bit in order to get there

that's the ball

yeah there we go

okay there's one

around here

[Music]

and there's the first piece off

okay

i'm gonna cut this off this is i don't like the way that turned out and i'm not gonna put anything in there

this is this would be great for the animals they'll be very happy

since for some reason my turkey did not come with

the liver and stuff like it usually does didn't come with the neck so that's the other reason i need these

wings is because i need something to make stock with

there it is there it is

and we're going to cut around

okay skin

there we go and my skin

there we go now

this is the pope's nose it was well that's what my aunt called it the pope's nose is actually where they're

there's a feather right there i'm going to cut that off

okay and i'm going to cut this off

just going to trim

now we're going to loosen the skin just to make it easier to work with

your hand in there here we go try not to rip it too much if you can

but if you if you do that's okay we got a solution for that too

and just you have to take a knife to it to loosen the membrane that's okay

okay

okay that makes things a lot easier to deal with now

i want to deal with the back now is the time

wipe your hands if you see that small furry creature in

the back it's our dog oscar looking for something i'm sorry sweetie there's nothing for

you right now i always keep a small bowl on the table or on the counter with me when i'm

cooking and i use it for trash and i'm going to take a break now i will

be back to show you how to cook uh rather devon the rest of this

and you want to look for that ball and there's the ball right there

one

a little bit in order to get there

the ball

yeah there we go

okay there's one

right here

[Music]

and there's the first piece off

okay

i'm gonna cut this off this is i don't like the way that turned out and i'm not gonna put anything in there

this is this will be great for the animals they'll be very happy

since for some reason my turkey did not come

with liver and stuff like it usually does didn't come with the neck so that's the other reason i need these

wings is because i need something to make stock with

there it is there it is

this nice ball

and we're gonna cut around

okay skin

there we go and my skin

go now

this is the pope's nose it was well it's my i called it the pope's nose is

actually where they're there's a feather right there i'm gonna cut that off

okay and i'm gonna cut this off

just gonna trim

now we're gonna loosen the skin just to make it easier to work with

your hand in there here we go try not to rip it too much you can but

if you if you do that's okay we got a solution for that too

and just you have to take a knife to it to loosen the membrane that's okay

okay

okay that makes things a lot easier to deal with now

i want to deal with the back now is the time

wipe your hands if you see that small furry creature in

the back it's our dog oscar looking for something i'm sorry sweetie there's nothing for

you right now i always keep a small bowl on the table or on the counter with me when i'm

cooking and i use it for trash and i'm going to take a break now i will

be back to show you how to cook rather devon the rest of this

and we're back okay we're going to

work with the breast now gloves back on

here we go

okay here's our skin

feel back anymore that you need to try to make any hole

okay now you see the breastbone right there okay so we're gonna take our knife

we're gonna cut along that breastbone

try to keep cut as close to the bone as possible

see

you can use your knife to push it along

and cut right here

i have to cut that

that's the tender

just keep on going

pushing

the meat and now we're gonna do pop that out

there we go

all right

i don't know if you can see this but there's this prairie brown creature who is begging me

there is nothing for you sweetie right not not right now okay that's one side

i'm going to take the other side

cutting it on it

we have to go underneath and cut okay

as close to the bone as possible

okay there's the heart bones

okay

and then you're gonna need to cut along here

you get press separated

and we're just going to take

large knife start cutting in here

there you go

honey lots of bones cracking

this piece is being extraordinarily difficult with me

i'm getting close to the neck here

there's the wishbone

peace for the animals he'll be happy

here we go sometimes you just have to

get brutal there we go

scissors

it was giving me a hard time okay is that

take out the backbone

let's fall

one and here is

breast all right now

and there's the neck

if something falls off that's okay just put it

over here so we can put it back together later

all right now

fell off eventually we're just going to take this

if you want you can just go like that we're not doing that we are going to now

deal with the legs we want to do this whole thing again

just like we did with the wink okay

getting the

side

peel around for it

there's a the universe made a nice thing for you

it'd mean a nice line that's where that phone is

if you want to have

we're going to take this guy out we're just going to go like this

along the bone and kind of shave the meat off

just like we did with the breast

this part is kind of boring so i'm going to come back and show you the rest later

okay we are

going to take out this last leg and thigh okay see this ball right here this is the thigh bone that

is the leg bone as you know my bone is connected to the thigh bone

okay and we're just going to cut along here

careful not to cut yourself

and move this meat away

and just kind of do like you did with the breastbone

you can't i know you can't see

let me get down here

and take your knife

and cut the tent in there cut as a tendon back here cut that

tendon and keep on going

just scrape the meat down like that

just keep on scraping and scraping and scraping until you eventually get down to the

bottom and then

unscraping just keep scraping just keep scraping

this is why it's really important to have a sharp knife okay we're almost got it

there we go here it comes

you'll hear it

one little piece it's still stuck

what

scissors

there we go ta-da

yeah last part is the leg here i've already taken the skin part off

now this is kind of interesting because you're going to find some really long tendons

so take your long eye here and cut

along here

cut along here separate it and try to separate it with

your fingers

and start taking the flesh off

and you're going to run into these lovely things

[Music]

you want to make they're sure then

[Music]

so [Music]

[Music] another one

[Music]

[Music] do

[Music] we'll see in a minute what happens with

these [Music]

white things [Music]

[Music]

this is how [Music]

or pliers [Music]

i have to be strong

[Music]

one [Music]

okay [Music]

is [Music]

is

[Music]

around here

[Music]

leg number two okay

like this try not to cut try not to cut out your glove

this one is being particularly different there we go

there we go now we're just going to take this little guy

and we're going to cut

make sure that you save the oysters that's a little pocket of meat in the back it is so good

i'm gonna take this and just keep on going

so easter

the other good thing about doing this doesn't have to be perfect

no one's going to know if it's not perfect

what am i doing here okay a little bit right here

almost

oops

and i'm just going to cut down here

there we go almost this off

one little more piece and we take this

you know where that's going right that's going to the stockpot make beautiful wonderful stock out of that

okay miss bertha is all tied up she's ready to go now

we're gonna put her with a little brine and

this is some kosher salt just in case you're wondering these are

pink salt crystals i just leave them in here because i like the way they look okay we're gonna put some salt in here

herb stripper balls i like pansies just put them in here

these give excellent flavor just mix this around

like that and then we're going to take that and we're going to put this all in here

and rub it in

this is a dry brine look at all the little pieces

here okay

put it all together okay

[Music] and now i'm gonna stick bertha in here

and she's going to go to sleep

in the refrigerator for 24 hours and then we're going to

take her out and we're going to cook her and we'll show you how that looks then

see you later a few moments later there you have it

bertha deboned and roasted to perfection

you